Wild Rice Chicken Salad

5 from 3 votes

This Wild Rice Chicken Salad is great for lunch! It's made with roasted chicken breasts, cranberries, almonds, and a mayo Dijon dressing.

Prep Time5

Cook Time55

Total Time1

Course: Lunch

Cuisine: American

Diet: Gluten Free

Keyword: chicken wild rice salad, chicken salad with cranberries, chicken salad with almonds

Servings:

Calories: 434kcal

2 - 2 ½ lbs. bone-in chicken breasts also known as split chicken breasts, equals 4 cups diced chicken
1 cup long grain wild rice not a wild rice blend, yields 3-4 cups cooked
4 cups water
1 Tbsp. olive oil
¾ tsp. kosher salt split
½ tsp. pepper
2 cloves garlic
2 shallots
¾ cup dried cranberries or dried fruits of choice
¾ cup slivered almonds or unsalted nuts of choice

Heat the oven to 375 degrees Fahrenheit.
Place 2 bone-in (also known as split) chicken breasts (equals 2 - 2 ½ lbs. of chicken breasts) onto a baking sheet.
Drizzle 1 Tbsp. of olive oil over the chicken breasts, making sure that both the top and bottom are evenly coated in the oil.
Sprinkle ¼ tsp. each of kosher salt and pepper over the top of the chicken breasts.
Flip the chicken breasts over and sprinkle another ¼ tsp. each of kosher salt and pepper over the second side.
Place the chicken breasts skin-side up on the baking sheet. Feel free to line the baking sheet with parchment paper to prevent them from sticking to the surface (optional).
Place the baking sheet in the oven and roast the chicken for 40-45 minutes, or until the internal temperature reads 165 degrees Fahrenheit using a food thermometer.
Once the chicken is fully cooked, remove the baking sheet from the oven and set aside, allowing the chicken to cool.
Place the cooked and cooled chicken breasts or a rotisserie chicken on a cutting board and dice or shred the chicken, depending on your preference.
Make sure to remove and discard any bones before adding to the chicken salad.
Feel free to include the skin if you like. If not, simply discard the skin.
Yields 4 cups or so of diced or shredded chicken.

To make the wild rice, add 4 cups of water and ¼ tsp. of kosher salt to a small pot.
Bring the water to a boil.
Once boiling, add 1 dried cup of long grain wild rice and stir until combined.
Reduce to a simmer, cover, and cook for 45-50 minutes, or until most of the water is absorbed and the wild rice is tender, but not mushy.
Drain any excess water and set the cooked wild rice aside to cool.

To make the dressing, combine a heaping ⅓ cup mayo, 1 Tbsp. Dijon mustard, 1 Tbsp. plus 1 tsp. of white wine vinegar, and ¼ tsp. each of kosher salt and pepper in a small bowl.
Stir all of these ingredients together using a small whisk or a fork until completely combined.

Mince 2 cloves of garlic and 2 shallots (or ¼ of an onion, any color).
Place the 4 cups of diced or shredded chicken, 3 cups of cooked wild rice, the minced garlic and shallots, and ¾ cup each of dried cranberries and slivered almonds into a large mixing bowl.
Drizzle the dressing into the bowl and stir until combined.
Continue until all of the dressing is added and the salad is completely combined.
To Serve: Serve the Wild Rice Chicken Salad on its own or in lettuce cups. Feel free to garnish with fresh herbs like chives or parsley for extra color and freshness (optional)

Feel free to use rotisserie chicken or leftover roasted chicken or turkey in place of the roasted chicken.

The wild rice may be prepared in the Instant Pot instead of the stove top. Check out this recipe for Instant Pot Wild Rice for detailed instructions.

Any leftover wild rice may be stored in an airtight container in the fridge for 2-3 days and added to soups, salads, or casseroles.

This recipe may be cut in half if you prefer a smaller amount.